The Magical Mango

Not many fruit are as versatile as the mango.It cam add color to salad, be grilled as part of a fruit kabob, and grace a chicken.It may be considered exotic but is fast becoming part of the mainstream American diet. The mango surprisingly has something in common with it's North American cousins peaches,nectarines and plums.It is fleshy fruit with a stone.It is part of the mangifera family, a variety grown primarily for it's fruit.It is grown in abundance in Sumatra, Java and Borneo and to a lesser extent in India and Burma.Not surprisingly it is the national fruit of India,Pakistan and The Phillipines and the national tree of Bangladesh.They have even in the American diet most surprisingly since the late 1600s.It was sent to the colonies pickled and strangely enough all pickled items were then called mangoes.It's name derives from the Malayalam word ma and then the Portuguese called it manga.One of the first travel writer,Italoan born di Varthema first wrote about it around 1510".It is a carwtenoid having a put orange flesh.It is high in both Omega 3 and 6 and is well known to lower cholesterol.It has been known to halt the grown of both skin and prostrate cancer.There is one caveat , however.It's skin or rind contains urushiol the same skin irritant as poison ivy ,poison oak and poison sumac.Quickly wash your hands after handling or cutting mangoes. Mango dishes are fun .Mango salsa is one the hottest recipes today.It has several varieties so you can even improvise one. A popular recipe is combining diced mango with diced cucumber. Heat is given by jalapeño and red onion.You can also purée the mamgofor this or add lemon or lime juice.Salad with this tropical gem is zingy and a step out of the culinary comfort zone.Pair them with avocados.Again add red onion along with simple vinaigrette for a nice side to any grilled meat dish.You can also turn mangos into a dressing.Use very very ripe mangos and mix with two vinegars, both apple cider and balsamic along with a dash of water.One of the best dishes is chicken with mango.The two mild flavors play off each other.Some mango chicken dishes add dashes of cumin and turmeric for bite You could also do a mango chicken salad.Basil and onion are added as well to the cubed fruit and leftover chicken. Add to it's deliciousness by serving heaping scoops on a brioche or croissant.Of course mango is good as ice or ice cream. For both start off with a mango purée by putting mangos and lemon juice in a food processor.Also use the purée for mango coladas or mango martinis. Don't be put off by this exciting and exotic fruit. It's so versatile that you'll use if for everything, from snack to dinner to drinks.Mangos are just fun, bright and sassy, sweet and original.

The Intrigue Of Burmese Food

Myanmar, once known as Burma, has always been an intriguing place full of different colors and flavors.It's foods reflect this with the variety of tastes and flavors. The blend is unique with nods towards neighboring countries as well as the nation's history. The cuisine is a mix of fiery and sweet , vegetable and meat. The combinations are both interesting and endless.

Burmese cooking was the subject of an article in yesterday's New York Times Dining section.The piece written by Dining regular, Julia Moskin tells about the range of tastes and flavors of Burmese cooking. Since Myanmar is between China and India, it is strongly influenced by them. There are the spices such as the Indian turmeric and okra mingling with the dried shrimp and tart veggies from the nearby Yunnan province. The Chinese influence also includes limes and peanuts in several recipes as well.

Ms. Moskin also got the chance to cook with one of the top experts on Burmese cooking,Naomi Duguid who has written cookbooks on several other cuisines She is also known for her Mexican cooking and making that popular. She introduced Ms, Moskin to thoke, the varied salad made up of several ingredients. Thoke is more a sauce than salad because of its' consistency. However there are several thoke recipes that call for bigger slices of tomatoes along with melons for a more salad  like dish. Even though the country is partly Muslim, they do make a ginger pork slider with lemon grass,ginger and garlic.

Burmese cuisine is as exotic and colorful as the country itself. It has its' own voice despite the Indian and Chinese influences.It is tasty and sweet , sharp and spice, a diversity of all sorts of flavors and taste.